Servings:
4
Prep time:
25
Cooking time:
40
INGREDIENTS
- - 600g broccoli
- - 1 head of radicchio salad
- - 30g parmesan cheese
- -3 eggs
- - 40g pine nuts
- - 3 tablespoons flax seeds
- - 1 teaspoon dry marjoram
- - milk
- - Extra virgin olive oil
- - Salt
- - paprika
- - butter
- - Corn flour for the moulds
INSTRUCTIONS
- Soak the pinenuts in water for 6 hours
- Peel the broccoli: split the heads in 2 and peel the stalks. Boil the stalks for 10 minutes, drain them and boil the heads for 5 minutes. Place the heads in a blender and process the with a pinch of salt, then add the parmesan cheese and 2 tablespoon of freshly ground flax seeds and stir to combine.
- Beat the eggs with a few salt and the ricotta cheese, incorporate the blended broccoli and place the batter into 4 12cm wide moulds, previously buttered and covered with the corn flour.
- Steam the tarts for 25 minutes, until they thicken.
- Drain the pine nuts and process them with the broccoli stalks, a pinch of salt and as much milk as needed to obtain a smooth sauce.
- Let the tarts cool down a little bit, then plate them. Spread the pine nut cream on top and sprinkle some sautéed radicchio on top. Decorate the plate with some paprika and flax seeds.
